Everyone knows about the four styles of cooking steak – rare, medium, medium-rare, and well done. Every waiter will ask you how you want your steak done, so you certainly know what these are.
If you want to enjoy a good eat with your trusty wusthof steak knives, you might want to learn about the four popular meat choices for your meal.
The Tenderloin
Also referred to as the Chateaubriand, the tenderloin is a pure meat treat. You need not worry about accidentally running your knife into the bone. The meat is soft and has no bone because it’s taken from the meaty part of the cattle’s hind legs.
If you’re cooking your steak, the Vienna Blog warns against taking take too much time in grilling or frying the tenderloin. The meat could become well done in a much shorter time than the other three types.
If you want meat that gives way quickly to your non serrated steak knives, then you should pick the tenderloin when ordering. Make sure to have a bottle of red wine handy when serving tenderloin at home.
New York Strip
The New York Strip is also boneless like the tenderloin but taken from the cow’s ribs. It doesn’t get overcooked as quickly as the previous one but is as equally delectable.
The Strip is generally more favored than the tenderloin as a serving. The aroma is one reason – it has a fragrance that can easily make your mouth water once the meat is cooked.
You need not wait long to slice the meat with your non-serrated steak knives. While it takes slightly more time to cook than the tenderloin, the difference in time is small.
Rib-eye Steak
If you’re conscious about the fat content, you might want to be more conservative of your consumption of the rib-eye steak.
This cut has moderate fat content, but significantly more than the other three cuts. The fat, however, is what makes the meat so delectable. There’s more flavor when eating the Rib-eye Steak, and it’s served stripped from the bones as well.
To bring out the best of the Rib-eye Steak, you will want to fry it in a pan.
The T-Bone
This may be mentioned last, but it’s certainly not the least. If you want to enjoy the best of both worlds when eating steak, you should order this part of the meat.
As the name suggests, the T-Bone comes with a bone and has both tenderness and firmness to it. The T-bone is perfect for a party at home. You can separate the tender and firm parts of the meat, and cook two different dishes from your steak.
Take note that the firm part cannot be easily pan-fried. You can, however, grill it to perfection during a weekend party.
Have you now decided which meat is best for you? Think of the great and delicious dishes you can make out of your steak with this new-found knowledge.